Baked Risotto with Roasted Vegetables

INGREDIENTS

• 1 to 2 tbsp unsalted butter
• 3/4 tsp kosher salt
• 1/4 cup/60 ml dry white wine
• 1 tbsp extra-virgin olive oil
• 2 to 2 1/4 cups/480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix
• Pinch of freshly ground black pepper
• 1/2 onion, finely chopped
• 3/4 cup/150 g Arborio rice
• 1/4 cup/30 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish